STARCH HAZE PREVENTER Also called "Amylase Enzyme". Converts haze-causing startches into fermentable sugar. Use in wine, beer and mashes. Grains, some fruits and most vegetables have some starches present. If you do not convert these starches into sugar, your finished product can develop a permanent starch haze. Diatase Enzyme can also be used in beer to reduce carbohydrates when a drier American flavor is desired. Used in distillation to increase a mashes "potential alcohol".